竹园䀇子鸡旗舰店

Today's dinner is another feast for the gluttons. Salt chicken🐔Fengjie intangible cultural heritage food 🍲Dish recommendation: ✅Salt chicken Salt refers to a container. It is similar to a large casserole. Salt chicken is made by putting local chicken as the main ingredient with Chinese medicine, seasonal vegetables and many famous delicacies into the salt. Not a drop of water is added. Note. Not a drop of water is added. It is sealed and steamed. This is a full pot of essence. .No need to say more. You must eat it when you come to Fengjie👏 ✅In addition to salted chicken, I also encountered dishes that I couldn't resist. For example, garlic pork, boiled fish, and bacon and sweet potato vermicelli. 🖼Restaurant environment: Zhuyuan Salted Chicken Flagship Store. Outside the private room is the night view of the Yangtze River. The Kuimen Bridge is colorful. After eating, take a Fengjie special motorcycle. Enjoy the mountain breeze and wind along the mountain road. In one word. Ba Shi! 🕙Business hours: 09:00-21:00 💰Per capita consumption: 80 yuan 📍Detailed address: About 160 meters east of the intersection of Shicheng West Road and Haicheng Road, Fengjie County, Chongqing #美食旬味官 #我是旅行大玩家 #Ｎ物物质文化 #我是旅行旅者

#Delicious Food #Local Food #Scenic Restaurant #Intangible Cultural Heritage Food #Food Discovery ❤Recommendation: [Star] By chance, while enjoying a cool breeze in Xinglong Town, Fengjie County, Chongqing, I ran into Master Chang Yinhang (Figure 3), the inheritor of the Chongqing Intangible Cultural Heritage delicacy "Zhuyuan Zhuzi Chicken." Master Chang detailed the origins of Zhuyuan Zhuzi Chicken: [Rainbow] Zhuyuanping, an ancient town in Kuibei, connects its energy to the Bashan Mountains and its veins to the Nine Dragons. It absorbs the spiritual energy of heaven and earth and absorbs the essence of the sun and moon. The bamboo forests are lush and the grass is abundant, and people rely on burning firewood for cooking and winter protection. In the twelfth lunar month, snow falls, and every family slaughters the New Year pig for the Spring Festival. To preserve the meat, they marinate it in a basin. After seven days, the meat is hung over a stove to dry out the moisture. Then, cypress branches and twigs are lit. No flames are visible, only the curling incense smoke slowly smokes it. A square cured pork trotter, a free-range rooster, a ceramic pot serving as the cooking vessel. A skilled housewife adds homemade kohlrabi, and with her delicate hands, she brings mountain spring water, steaming it over a fierce fire, transforming it into a broth. The meat is tender and crispy, and the broth is clear and rich, rich yet not greasy, lean yet not dry. During festivals, entertaining distinguished guests, birthdays, postpartum women, and those suffering from chronic illness—all these functions are unique. In the late 1980s, central government leaders visited Beijing during the third autumn, when maple leaves were crimson. They traveled light and stayed at Zhuyuan with a small entourage. A local chef expertly prepared Zhuyuan's "Chicken" to entertain the distinguished guests, featuring a golden-red pork leg and tender chicken. The host showcased the beauty of Kuizhou, and the guests included high-ranking officials from the city and county. The first bite was a mouthful of saliva, and the second, a refreshing, refreshing dish, the rich cured aroma, the mellow, tender meat, and the lingering flavor brought smiles to the cheeks, delighting both the host and the guests. From then on, Zhuyuan Chicken, also known as "Ziyang Chicken," became a national favorite. Zhuyuan Chuanzi Chicken, recorded in the Fengjie County Chronicles, has a history of over 200 years. In 2011, it was designated an Intangible Cultural Heritage by the Chongqing Municipal People's Government. The Chang and Liu families, influenced by this tradition from a young age, developed a passion for it and devoted themselves to its craft. Over the years, they meticulously mastered the culinary art, mastering the essence and inheriting the secrets passed down by their ancestors. Chang Yinhang and Liu Jun were designated as the representative inheritors of the traditional Zhuyuan Chuanzi Chicken craft. [Tea] Our group of three arrived in Fengjie and the first thing we did was try Zhuyuan Chuanzi Chicken. We ordered a small hot pot of Chuanzi Chicken, enough for five people, a "pot-fried" sweet dish, also a Chongqing Intangible Cultural Heritage item, and a Sanjiaoba specialty, "corn fermented glutinous rice steamed eggs," along with hand-shredded cucumbers. Our total bill was 400 yuan. [Sun][100] As expected, the Zhuyuan native chicken, cured pig's trotters, and many precious Chinese medicinal materials are put into the salt pot and steamed without a drop of water. This pot is full of essence, nutritious and environmentally friendly. The soup is clear, the cured meat is fragrant, the meat is red and the fat is white, fat but not greasy, lean but not dry, refreshing. As Master Chang said: Beautiful, Zhuyuan pig's trotters! It deserves its name, a delicacy, a business card of Kuizhou cuisine, eat it, and the bustling city will become a paradise! 🍽【Food Guide】 📍Detailed address: About 160 meters east of the intersection of Shicheng West Road and Haicheng Road, Fengjie County, Chongqing City. The Zhuyuan Chicken flagship store is located near Kuimen Impression Plaza. 🕙Opening Hours: 10:00 AM - 11:00 PM 🍽Recommended Dishes: Zhuyuan Chicken, Steamed Egg with Corn Fermented Gravy 🖼Restaurant: Located on the Yangtze River, the restaurant offers a clean and tidy setting, perfect for enjoying delicious food while enjoying the beautiful scenery. 💰Average Cost: 120 RMB